Mozzarella meatloaf

Ingredients for 8 servings:

• 1 ½ kg minced meat, half and half
• 2 rolls, from the day before or breadcrumbs
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 pot of basil
• ½ pot of oregano
• 250g mozzarella
• 1 jar dried tomatoes in oil
• 2 eggs
• 150 g breakfast bacon
• Mozzarella slices, for topping
• some fresh tomatoes, sliced, for topping
• 1 tbsp tomato paste
• 1 tbsp mustard, medium hot
• Breadcrumbs, if needed
• oil
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the rolls in cold water. Peel and finely dice the onions and garlic. Wash and dry the basil and oregano, and finely chop (do not chop!), except for a little basil for garnishing. Dice 250g of mozzarella. Drain the sun-dried tomatoes in oil and chop finely. Squeeze the water out of the soaked rolls. Knead with the minced meat, eggs, onions, garlic, herbs, tomato paste, salt, pepper, mustard, and paprika, adding a little breadcrumbs if desired. Then knead in the sun-dried tomatoes and cheese cubes. Shape the meat dough into a loaf approximately 34cm long. Oil the oven tray, place the loaf on it, and arrange the bacon tightly over the loaf. Bake in the preheated oven on the second rack from the bottom at 175°C, or 160°C fan-assisted oven for approximately 1 hour. Let the finished roast rest for 10-15 minutes, slice it, arrange it on a platter, top with mozzarella slices and tomato slices, and garnish with basil. Serve hot!